Fried potatoes with zucchini and olives

Ingredients for 2 servings:

• 400 g potatoes
• 2 small zucchini
• 3 tbsp olive oil, for frying
• 2 cloves garlic
• 50 g olives, small black
• 1 sprig(s) rosemary
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Side dish for steak & co.

Peel the potatoes and cut into large pieces, and cut the zucchini into slices about 1 cm thick. New potatoes can also have their skins left on. Heat half of the olive oil in a non-stick pan and fry the zucchini over high heat until they begin to brown slightly but are still crisp. Remove from the pan and set aside. Brown the potatoes all over in the remaining olive oil, then add the roughly chopped garlic and rosemary sprig, season with salt and pepper, and pour in a little water so the potatoes are just covered. Cook over high heat until the cooking water has evaporated, but don’t stir, otherwise the potatoes will become mushy. This takes about 15 minutes. Once all the water has evaporated, carefully turn the potatoes over and let them brown slightly. Finally, add the zucchini slices and olives and let everything heat up again. We like this potato side dish with grilled lamb chops or steaks with herb butter and tomato salad. With some crumbled feta cheese on top, this dish can also be used as a vegetarian main course!